THE ENGLISH VERSION of La cuisine note-à-note differs from the French edition in several ways. At the American publisher’s request, and with the author’s approval, the contents of the original book have been reorganized so that there are now seven main chapters rather than twelve, and a list of further readings has been included at the end of each chapter. The Columbia edition also contains twenty-nine black-and-white illustrations and a section of twenty color plates not found in the book published by Belin in Paris.
A few minor errors of fact have been silently corrected, and here and there biographical and other details have been added as a courtesy to nonspecialist readers. On behalf of the Press I am pleased to thank Hervé This for his cheerful cooperation in preparing this revised and expanded edition of his work.
–M. B. DeBEVOISE
